Bonomelli Camomilla

I have a habit of waking at 4am. I end up buying too many books on Amazon, or plotting 5 year plan.
I came upon this tea, I think it was the vintage style packaging that got me, at the Italian market.
The tea bags are packed with delicate camomile flowers.
Beautiful dreams,
endless sleep.
Hypnos in a box.

Carbonnade De Boeuf 'A La Flamande

It was a perfect chilly day for cooking. I made my rounds to the butcher and the wine shop, I bought herbs for my Bouquet Garni, and put on my Nina Simone records. I opened the bottle of Bourgogne, poured a lovely glass for myself and began to prepare this regional recipe from Champagne, France.

Carbonnade De Boeuf 'A  La Flamande
1/4 cup oil
2 Tbsp butter
2 lb beef chuck eye roast ( ask butcher cut 1/4 in thick in 2 slices) cut again in half for four pieces.
1 large thinly sliced onion
5 Tbsp flour
1 pint Chimay beer
1 1/2 cup broth
salt and pepper
pinch of grated nutmeg
bouquet garni ( look up my post on this)
croûtes:
2-3 crusty rolls and 1-2 Tbsp mustard

Set the oven at 400. heat the oil with the butter in a frying pan, add the beef slices and brown them well over high heat; if necessary, brown in batches.
 Heat the remaining oil in a flameproof casserole and add onions and cook over low fire, stirring often until soft.
  Raise heat and brown onions slightly; the stir in flour. Bake in the oven, stirring often, for 10 min to brown flour. Stir in the beer, broth, salt, pepper, nutmeg and bouquet garni, add the meat and bring to a boil on top of stove, skimming occasionally. Return to the oven and simmer uncovered for just under 2 hours or until the meat is very tender.
   For croûtes:   cut rolls in thick slices and and set on baking sheet and bake until crisp and brown. Spread a thick layer of mustard and put aside.

  When the beef is cooked, discard the bouquet garni and taste the sauce for seasoning. Arrange the croutes on top of the beef and baste them lightly with sauce. Grill/broil for 5 min until the top is browned. Serve in the casserole.

"Stella's Rose" @ Sweet Cascades

Give someone you love
this romantic truffle for Valentine's Day!
I asked Sue, owner of Sweet Cascades Chocolatier
in Historic Ellicott City, to make this Persian inspired truffle
for my Persian Sweetheart.
White Chocolate and Rosewater Ganache 
dipped in dark chocolate and topped with a delicate rose petal.

Sweet Cascades
8167 Main Street
Ellicott City, MD 21043
Tel: 410.750.8422

Tamarind Chicken with Almonds/ Mama Nazima's Jewish-Iraqi Cuisine

 

 

 

 

 

 

 

 

 Mama Nazima's Jewish-Iraqi Cuisine by Rivka Goldman

This is one of my favorite cookbooks.
It's more than a cookbook!
I am drawn to the history and cultural heritage that is preserved in this book. Rivka draws the reader into the recipes with comments and reflection, revealing glimpses of old Jewish-Iraqi culture. She speaks of  memories of her mother, a woman revered for her wisdom, to whom the book is dedicated ; and a third, Iraqi anti-Semitic persecution culminating in a pogrom in 1941, and the community’s exit from their ancient home in 1950.
I decided to prepare this recipe tonight , thinking about my love for tradition. Thinking about Rivka's mother and how I wish I could have leaned over her shoulder and watched her cook.
I want to make and eat food that has a history.  Try this! You will not be able to just eat one serving!

Chicken with Almonds
serves 8
2 tablespoons tamarind sauce ( can be found in Middle Eastern and Indian stores)
1/2 teaspoon salt, black pepper, garlic powder and paprika
1 1/2 pounds chicken breasts, cubed
2 teaspoons olive oil
2 medium onions, sliced
2/3 cup raisins
1/4 cup sliced almonds

preheat oven to 350
Combine the tamarind sauce, salt, pepper, garlic powder, paprika. Brush chicken with the mixture.
Brush a baking sheet with 1 teaspoon olive oil. Place chicken on the tray and cover with foil and bake for 1 hour.

Heat the remaining oil in a skillet over high heat  and add the onions. Reduce to low. Add raisins and almonds to the onions. Stir for a minute and remove from heat. Remove chicken from oven and top with the onion mixture. Serve with saffron rice.

Moroccan Grilled Quail and Scenes of a Kitchen

Snowbound Day 2: What ingredients do I have?
Yes! I bought a half dozen quail at the Asian market last week.
In a zip lock bag combine cumin, coriander,cinnamon,
paprika, red pepper flakes, ginger, chopped garlic and olive oil.
Wash and dry the quail and add to bag, toss and rub the mixture into these delicate beasts.
Stick in the fridge for a few hours. Since there is snow outside I am going to use my new grill pan.
(thanks Mom) Season with salt and pepper and grill, being careful not to burn to a crisp.
Serve with lemon slice and steamed vegetables.

I love this old gas stove!

some cookbooks and favorite things

A Persian Twist to the Blueberry Muffin

Today the snowstorm began with a crack of thunder, a perfect day to bake. I looked in my cabinet to see what I had, and borrowed baking powder from my neighbor. Luckily, yesterday the market had a special on pints of blueberries! I am bored with cinnamon and vanilla, so here is my take on a classic....

A Persian Twist to the Blueberry Muffin

• 1/2 cup butter at room temp
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon rosewater
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 1/2 cups fresh blueberries
• 2 cups all-purpose flour
• 1/2 cup milk
• 1 teaspoon fresh ground cardamon 
• almond slivers

Heat oven to 350
Grease and flour 12 cup muffin pan
In bowl, mix butter until creamy. Add sugar and beat.
Add eggs one at a time, beating after each

Beat in rosewater, cardamon, baking powder and salt

fold in half of flour, then half of milk into batter; repeat.
Fold in blueberries

Spoon into the muffin pan, sprinkle with almond slivers and bake for 20-30 min.

Happy New Year !